Soure Klopse

So yummy, one of ALL the Hooper's favorites! This is a picture of Soure Klopse that Leslie had taken and posted on facebook. Thanks, Leslie!

Start a half of a large pot of water to boil. Add at least 2 large Tbsp of beef bullion to water.

Peel potatoes and cut in half and boil potatoes in a separate pot. May add salt to water.

Prepare klopse (meatballs):

For every pound of ground beef, add one egg.
Add fresh or dried onion, about 1/2 onion equivalent.
Salt and Pepper to taste.
Marjoram, Basil abt 1 tsp each (we used 3 lb ground beef) If you use ground marjoram, use less.
Add aprox 1/2 cup of flour per pound.

Mix well. Using wet hands, form into golf ball sized meatballs. Add meatballs to boiling bullion water. When meatballs start rising to the top, they are almost done. Then add 1 to 2 heaping Tbsp of dried parsley flakes. In a separate small cup, beat 3 egg yolks with a small amount of water until smooth and mixed well. Pour yolk mixture into meatballs pan while gently stirring. Then add juice of at least 2 lemons (preferably no seeds). Add salt and pepper and more bullion to taste. In separate container or cup, add 1 cup flour and enough water to make a nice smooth mixture. Add to gravy while stirring. It will be a little runny still.

Serve over drained, boiled potatoes. When serving, individuals can squeeze extra lemon juice and salt and pepper to taste. Some of us like more lemon than others.